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Tomato Chutney

Chutney of ripe red tomatoes with spices. Widely available commercially, but less commonly home-made than the Green Tomato Chutney from unripe fruit.

Original Receipt from The Standard Domestic Science Cook Book, 1908

Cut up and peel 13 large tomatoes, 6 onions chopped fine, 1 cup vinegar, 1 of sugar, handful raisins, chopped fine, salt to taste, ½ teaspoon cayenne, ½ teaspoon white pepper. Boil one hour and a half; bottle or put in stone jar.


Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

412. TOMATO CHUTNEY (Sussex)

Ingredients. - Three and a half pounds of green tomatoes, one teaspoonful of mustard-seed, one teaspoonful of ground ginger, one teaspoonful of allspice, one onion, one quart of vinegar, ten cloves, and a pound of brown sugar.

Method. - Peel and cut the tomatoes, put into the preserving pan with vinegar and spices. When nearly boihng, add sugar, and the onion whole. Boil gently for about two hours. Remove the onion before it breaks. Put into small pots and tie down. If ripe tomatoes are used, less vinegar is required.

Advertisment in The Nabob's Cookery Book c 1867

See: Chutneys

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